Travel Kitchadi in Rice Cooker

Ingredients

1/2 tsp. cumin seeds
1/2 tsp. coriander seeds
1/2 tsp. brown mustard seeds
1/4 tsp. cardamom
1/4 tsp. mineral salt
2 Tbsp. ghee
1/2 cup basmati rice
1/3 cup split mung beans
3 cups water
1 ¼ cups augmenting /building vegetable (such as carrots, squash, pumpkin or sweet potato), chopped into very small pieces
¾ cup extractive/cleansing vegetable (such as collards, broccoli, cabbage or kale), finely c

Directions

Rice cooker method:Add all ingredients except for the extractive vegetables into a rice cooker. Press start. When the cooking cycle is complete, stir in the extractive vegetables. Allow to sit for 10 minutes or until softened.

Store in a thermos or container and find a quiet place during your journey to enjoy your home (away from home) cooked food.

Notes

The busier we are, or the more out of routine we are, the easier to digest our meals should be. Travel vitiates vata dosha as it is mobile in nature. Being prepared with a nourishing and cleansing meal can mitigate the effects of excess vata dosha.

Dosha Type

Tridoshic recipe that can be customized further:

Vata: increase warmth: add more of the original spices

Pitta: garnish with chopped cilantro and a squeeze of fresh lime juice

Kapha: increase stimulating: add more ginger, black pepper

Recipe adapted from: Hale Pule

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